Red Onion and Brie Quiche

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 127ms
  • REVIEWS, PRODUCT
  • bvseo-msg: The resource to the URL or file is currently unavailable.;
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 6

A hearty brunch dish for a cold winter morning, this quiche is endlessly adaptable. Try substituting spinach or other greens for the baby kale, or use up whatever sort of cheese you have in the fridge.

Ingredients:

  • 1 disk basic quiche and tart dough
  • 6 eggs
  • 1 cup (8 fl. oz./250 ml) heavy cream
  • 1/2 cup (4 oz./125 g) crème fraîche
  • Kosher salt and freshly ground pepper
  • 2 cups (4 oz./125 g) baby kale
  • 3 oz. (90 g) brie, diced (about 1 cup)
  • 1 small red onion, thinly sliced
  • White truffle oil for drizzling (optional)

Directions:

Preheat an oven to 375°F (190°C).

On a lightly floured work surface, roll out the dough into a round about 12 inches (30 cm) in diameter and about 1/8 inch (3 mm) thick. Transfer to a 9-inch (23-cm) pie pan, gently fitting the dough into the pan. Trim the dough, leaving a 1/2-inch (12-mm) overhang. Fold the overhang under itself and use your fingers to crimp the edges of the crust decoratively. Pierce the dough all over with a fork. Freeze for 15 minutes.

In a bowl, whisk together the eggs, cream, crème fraîche, 3/4 tsp. salt and a pinch of pepper. Add the kale and brie to the bowl and stir to combine.

Pour the cream mixture into the prepared crust. Top with the red onion slices and a few grinds of black pepper. Bake until the filling is set and the crust is golden, 35 to 45 minutes. Transfer to a wire rack and let cool for 15 minutes. Serve warm, or refrigerate up to 3 days and reheat before serving. Immediately before serving, drizzle lightly with truffle oil and cut into wedges. Serves 6.

Williams Sonoma Test Kitchen

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 67ms
  • REVIEWS, PRODUCT
  • bvseo-msg: The resource to the URL or file is currently unavailable.;